Citric Acid Free Cocoa Roasted Almonds
Snack time just got a serious upgrade with these deeply chocolatey, lightly spiced roasted almonds that are impossible to stop eating. A thin egg white coating locks the cocoa-sugar mixture onto every nut, creating that satisfying crunch you'd expect from a fancy specialty shop — except you made them at home with total control over every ingredient. For anyone navigating a citric acid sensitivity, store-bought flavored nuts and chocolate snacks are often a minefield of additives and preservatives, but this recipe keeps things refreshingly clean. The spice blend of cinnamon and optional cayenne adds just enough warmth to make the chocolate flavor pop without overwhelming the natural richness of the almonds. Spreading them in a single layer and stirring halfway through is the key to an even, dry coating that crisps up beautifully as the nuts cool on the pan. They're equally at home in a bowl at a party, tucked into a trail mix, or eaten by the handful straight off the baking sheet — not that we're judging.
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Learn more →Ingredients
6 servings
- 2 cups raw whole almonds
- 1 large egg white
- 1 tsp water
- 3 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar
- ½ tsp fine salt
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, whisk together the cocoa powder, granulated sugar, salt, cinnamon, and cayenne, if using, until evenly combined.
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